Fish and Farm to Table

The 246-foot (75-meter) Mystique concept yacht from New York-based Gill Schmid Design is an Ice Class expedition yacht with a twist: onboard hydroponics, fish tanks and food labs designed to add sustainable ocean foraging to the farm-to-table dining experience.

Mystique would be a high-volume, steel-hull vessel with a 45-foot (13.8-meter) beam and a 12-foot-6-inch (3.8-meter) draft. The design combines a no-nonsense exterior with interior luxury. Gill Schmid teamed with Germany-based Dörries Yachts on feasibility and engineering studies; Dörries would be the builder.

Among Mystique’s possible features is a double-height beach club with a country club-size pool that looks like it could give South Beach a run for its money in alfresco aesthetics.

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Mystique would have seven guest staterooms including an owner’s suite with a private outdoor deck. Quarters would accommodate 25 crew. Communal spaces would include salons, a cocktail lounge, hot tubs, a spa and a gymnasium. An optional helipad could double as a dance floor or basketball court.

For off-the-yacht fun, Mystique would be able to house a Triton submersible, Icon aircraft, various tenders, a sailing catamaran, personal watercraft and a Damen Interceptor tender, which is a commercial-grade workboat that can top 55 knots and operate in the kinds of rugged environments where an Ice Class yacht like Mystique might cruise.

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“Mystique was designed for the adventurous owner who is seeking sustainability, adaptability and exploration to any part of the globe,” says Veronika Schmid, co-owner/director of Gill Schmid Design. “She offers all the luxuries of a high-volume super­yacht but with all the extreme capabilities of an explorer yacht—the perfect yacht for single ownership or charter.”

Optional features could include a helicopter garage, a double-height beach club and a pool that transforms into open-air tender storage.